Monday, April 23, 2012

I’ve been inspired by the spate of babies due this Spring.
Primarily it is the crafty part of me that has been at work, learning new
patterns for baby blankets and designing some very cute felt and fleece
monsters. While I was clearly on track to finish the latest blanket and have a
coterie of homemade stuffed monsters for the two due in May, Mother Nature
clearly had other plans. Friday the first of the babies arrived, almost four
weeks early, and the blanket intended for the wee one is just not ready yet. In
fact, it probably won’t be done until the original due date of May 17th.
But I still found a way to celebrate the blessed event by providing a food
hamper for the new parents, friends of Butcher Son.

Upon hearing the news that the mother-to-be was in labor, my
mind raced. Knowing I could not knit fast enough to finish the blanket, I went
into full-on chef mode. I sketched out meals, and on Saturday went shopping.
Starting Saturday night and working all Sunday morning, I was able to cook
several meals for the happy little family, and pack them up in a hamper to be
delivered. One thing new parents don’t need to worry about is trips to the
grocery store or standing in front of a stove. And who wants to eat microwaved
food or take-out every meal? There’s nothing like a home-cooked meal, filled
with love and goodness to keep up the energy a new baby requires.

The weather here is vacillating between hot and cold, so I
made sure the meals could accommodate both. There is banana bread and yogurt
parfaits for breakfast, some quinoa salad for lunch, a creamy French lentil soup
and Rocky Mountain brisket and pasta salad for dinner. I also baked a batch of
triple ginger cookies and boxed up some of my super tasty bacon caramels for a
sweet treat. I also threw in a dog chew for the puppy, so he is not left out,
as well as a mini-bottle of champagne for mom and a bottle of Jameson for dad
(in honor of the new baby’s name). And peeking out amongst it all are three of
my new best friends, soft stuffed monster mates.

I utilized canning jars for much of the food, as the quart
jars contain enough for two. I labeled everything, not so much to be cute, but
more in the interest of allowing them to avoid anything they may be allergic or
sensitive to. The food itself is pretty healthy, with grains, vegetables, and
fruit predominant. The parfaits are made from Greek yogurt and fresh berries,
providing protein, calcium, vitamins and antioxidants. The banana
bread provides some B6 and potassium (not to mention tasty mini chocolate
chips!).

Quinoa, an ancient grain that is hitting mainstream markets,
is high in fiber, has about 15% protein, and 9 essential amino acids. Paired
with a healthy serving of avocado, I add in ponzu, sesame oil and a dab of
sriracha, making it a tasty main or side dish. The pasta salad, made with whole
wheat pasta, has carrots, celery, zucchini and olives, along with a balsamic
dressing, meaning fiber and vitamins packed into that jar. The base of the soup
is lentils, which are high in protein and iron. It also contains onion, garlic,
carrot, celery, tomatoes, all good vegetables, plus a dose of cream (some good
fats are required to help mom with milk production).

The Rocky
Mountain Brisket is a lean cut of beef, slow cooked in the oven, sliced and
topped with my homemade barbeque sauce. I really made this dish for dad—hearty
and flavorful. And who doesn’t like a BBQ beef sandwich?

The triple ginger cookies contain three kinds of ginger,
good for settling stomachs and quelling a sweet tooth. Made with molasses, raw
ginger, ginger powder and crystallized ginger, these soft rounds are a family
favorite and pack easily without breaking. The bacon caramels were made a few
days before, with the fat from our home-cured bacon. They have garnered rave
reviews from everyone who has tried them and they deserve to be shared with
everyone, especially new parents.

The Brady Bunch sends the hamper with heartfelt congratulations
to Meghan, Chris, and their new son Jameson.

(NOTE: The cute little stuffed monsters will be featured on Crafting Suburbia in an
upcoming post)

Monday, April 16, 2012

So Brilliant Daughter has friends who underwent an
amalgamation (euphemism for wedding) last weekend. In a very non-traditional gathering, family came to town for what was ostensibly an engagement party. They holed
up at the gorgeous CordeValle Country Club in San Martin, and the blended
families spent two days enjoying a slew of events. From a hands-on dinner party
with a local chef to a morning sojourn to Point Lobos, the beautiful couple capped
off their time together with what they called a “ceremonial amalgamation.”

Because the wedding was to be a surprise for their families,
and due to work constraints, Brilliant Daughter and I pitched in to help make
the weekend less stressful, by preparing food and the welcome packet.(See this post on Crafting Suburbia for the printed welcome
packets.)

Saturday, the official amalgamation day, started off with a
drive to Point Lobos on the California Coast. There was a hike in to a knoll at Whaler’s
Cove, where all enjoyed a picnic lunch—which is where we came in. Given that
there are 18 people, and we needed to keep things to 3 backpacks, we tried to
think creatively. We packaged bags of trail mix for the walk itself, and
Parisian walking sandwiches, gazpacho, and mini fruit crisps baked into 4-ounce
canning jars and topped with an oatmeal mixture.

Once the families returned to CordeValle, and after a brief respite,
they made their way up a short trail to a yoga deck overlooking the foothills
and the golf course; a beautiful outdoor setting that seemed perfect for this
active couple. Amongst loved ones, and with the help of a minister-friend, they
officially joined their families with personalized vows and a kiss to seal the
deal.

Upon returning to their luxurious fairway homes, they
celebrated with champagne and chocolate truffles. (In lieu of a traditional wedding
cake, we made champagne truffles, boxed up in pairs of two, and wrapped in
special Just Married bands, found at the most adorable store in the Cedros
Avenue Design District in Solano Beach.)

To get ready for the event, the last week has been spent in
the kitchen preparing all the yummy goods. I started on Tuesday, mixing and
packaging the trail mix. Eighteen clear bags, tied with twine and a
personalized label. Walnuts, sunflower seeds, cashews, coconut and dried fruit
should sustain the families during their hike.

Wednesday I made the batch of dark chocolate champagne
truffles, which are rolled in cocoa powder, nestled into purple paper cups and
placed side by side into ballotins. A purple ribbon overlaid with the Just
Married bands (originally intended to make a daisy chain) enclosed the sweet
treats and keep them safe.

I also decided to provide a bonus treat for arrival
day. Using my nanny’s shortbread recipe, I zested and juiced two of my Meyer
lemons to add in, and rolled the dough out. Cut into various sized heart
shapes, some with a cushion design, they are simple and tasty—perfect for a cup
of tea, a cappuccino from the couples’ famed “Miss Sylvia,” or even a glass of wine.

Thursday was spent making gazpacho. This is a fresh and
lively soup, full of multiple types of vegetables and healthy ingredients, and
makes a great picnic item. We had originally intended for the gazpacho to be
put in 8-ounce canning jars, but felt that 18 canning jars in a backpack was an
accident waiting to happen. Instead, we poured the soup into a large-mouth
plastic container with screw top, and provided plastic cups. Lighter in weight
and less bulky.

Friday morning was the last push. Bringing home fresh
baguettes from our favorite bakery, Pamplamousse, I assembled Parisian walking
sandwiches. Fresh mozzarella and pesto (some with prosciutto, some with
homemade sundried tomatoes) and dry coppa with Emmenthaler. Bound in parchment,
we slipped them into plastic sleeves, twisted the top close and sealed with
twine and label.

The fruit crisps also got made. Pear/blueberry (with a touch
of crystallized ginger) and apple/dried cranberry, topped with a cinnamon-cardamom
infused oatmeal mixture and cooked in 4-ounce canning jars, which were sealed
and got the same twine/label treatment.

Both Brilliant Daughter and I were honored and grateful that
we could help make this special family weekend a little easier on our friends.
It gave me a chance to keep busy, test some new recipes, and let the creative
juices flow a little bit. We wish them nothing but the best in life and love.

Saturday, April 14, 2012

I
don’t eat bread on a regular basis, and in fact I may only eat sliced bread (or
bagels or English muffins, for that matter) once every two weeks. The only
exception is a good hearty wheat bread or an artisan loaf that has some heft
and flavor to it. Being from the Bay Area, sourdough is a longtime favorite,
but we have also been fortunate to have some very creative bakers in the region
that put out flavorful artisan breads, with a good crust and crumb. I am often
tempted to eat a loaf by myself, which is saying a lot.

The
best bread is that which comes right out of the oven—warm and fragrant and
flavorful, without need for butter or other accompaniments. For over 30 years I
have attempted to make my own breads, something my Granny did on a regular
basis. In fact, once she bought me a bread machine thinking that would help me
along, but I quickly found the device useless, and the shape less than optimal.
Given limited storage space, it didn’t last long in my household.

I’ve
even invested money in cookbooks to further my cause: most recently Peter
Reinhart’s Artisan Breads Every Day. But I have yet to fully embrace a recipe
that I want to make weekly. Until now…..

I
have never, and I mean NEVER, encountered a recipe that I like so much for a bread.
It combines all the requirements of a suburban cook: very little time, very few
ingredients, and a delicious product.

The
process is super simple and requires NO KNEADING. In fact, it really only takes
5 minutes of active hands-on time. Truly…..

In
a nutshell, you mix your 4 ingredients for a minute or two, leave them in the
bowl overnight, heat up a pan, throw it in, and Voila!, 45 minutes later you
have a crusty artisan bread, reminiscent of the $4 loaves you find in the
market.

Although
the timing and the taste are the most significant attributes of this recipe,
there is an added bonus. It lends itself to a variety of flavors. Want a
raisin-walnut-cinnamon bread for breakfast? No problem. Herb bread for that pot
of minestrone? Can do. A cheesy-sundried tomato bread to accompany pasta? Easy
peasy.

Other
than the 4 ingredients, the only other thing you truly need is a cast iron
enameled pan. I have one cheap version from Home Goods ($29.95) and one fancy
Le Crueset ($199). Because I double the recipe—every time—I use both. And they
work equally well. The shape of the pan doesn’t matter—it can be a round pan or
an oval one. (Skillets are too shallow, however.) I’m thinking that a plain
cast iron Dutch oven might also work as well, although I do not have one to
experiment with.

So,
go ahead and give it a try. Don’t be intimidated. I promise that you won’t be
disappointed.

5-Minute
Artisan Loaf

3
cups unbleached all purpose flour

1
3/4 teaspoons salt

1/2
teaspoon yeast

1
1/2 cups lukewarm water

In
a large mixing bowl, whisk together flour, salt and yeast. Add water and
mix with a wooden spoon until a shaggy mixture forms. Cover the bowl
tightly with plastic wrap and set aside for 12 to 18 hours. (I usually
start this after dinner or before bedtime to make the next day.)

Heat
oven to 450 degrees. When the oven has reached 450 degrees place a cast
iron pot with a lid in the oven and heat the pot for 30 minutes.
Meanwhile, pour dough onto a heavily floured surface and shape into a
ball. Cover with plastic wrap and let set while the pot is heating.

Remove
hot pot from the oven and drop in the dough. Cover and return to the oven for 30
minutes. Remove the lid and bake an additional 15 minutes. Take
bread from the oven and place on a cooling rack to cool.

Wednesday, April 11, 2012

I am constantly searching for new frosting recipes
for my cupcakes. Brilliant Daughter hates any frosting with cream cheese, and
buttercream is fine but tends to be too sweet. I have a wonderful chocolate
frosting recipe that Brilliant Daughter makes and is perfect and creamy, but is
just too much for Easter cupcakes, so I went a-hunting. And what I found is
remarkable: light, airy, not too sweet, and with considerably less sugar than
any frosting, ever!

This lemon meringue frosting takes about 10 minutes
to make, which is more than a traditional frosting, but once you taste its
lemony goodness, you won’t complain one bit, and if you have a freestanding
mixer, most of the work is done by the machine. This recipe garnered rave
reviews from Butcher Son’s fellow butchers, as well as Brilliant Daughter, Mr.
B, and the neighborhood kids—who happened to stop by and eyed them
lasciviously.

While the recipe calls for raw egg whites, the
process for preparation should eliminate any concern over salmonella. The egg
whites are heated thoroughly with the sugar for several minutes, and according
to the American Egg Board, “Although it is possible for Salmonella to be in
both the white and the yolk of the egg, the white does not readily support
bacterial growth.” So between using only the whites and the cooking, any fears
should be allayed.

This tasty recipe yields enough frosting for 15
regular cupcakes and 24 mini cupcakes. This should translate to 24
regular-sized cupcakes, unless you want to really mound up the frosting, in
which case, you may only be able to frost 18.

Lemon
Meringue Frosting

4 large egg whites,
preferably at room temperature

3/4 cup granulated sugar

1 teaspoon lemon juice

1 tablespoon finely grated
lemon zest

1/4 teaspoon cream of tartar

Pinch fine salt

Food coloring (if desired)

Bring a few inches of
water to a boil in a double boiler. Whisk the egg whites with the remaining
ingredients (except food coloring). Set the bowl over the boiling water and
whisk continuously until the sugar is dissolved and the mixture is hot,
approximately 2 minutes.

Transfer the mixture
to a standing mixer fitted with the whisk attachment (or hand bowl for hand mixer) and beat at medium-high speed
until the frosting holds a soft peak and has cooled, which takes about 5
minutes. At this point you can add in food coloring (I used 4 drops of yellow
to yield a very light pastel shade).

Continue beating on
medium-high until stiff peaks form.

This frosting lends
itself well to piping, but also holds shape, so using a spoon or spatula with
also work to make either a smooth topping or a more traditional meringue topping
with swoops and swirls.

Sunday, April 08, 2012

I spent part of sunny Saturday out in our garden,
pulling weeds and planting seeds and seedlings in our large raised vegetable
beds. The time I spend there, working the soil and bringing things to life will
forever remind me of my mother’s illness and death last year. Because it was
during that time that Butcher Son took over my vision for our backyard
renovations and provided a bright spot in what was a very dark time.

During the months that I was mired in my mother’s medical
crisis, my whole family showed great strength and support. They took my phone calls
at all hours of the day and night, often patiently listening through my tears.
They put up with my long absences, my vacant stares, and tried to follow along
as I explained, in often confusing medical terms, everything that was going on.

Much like the household chores that went undone, my plans
for the back garden got put on hold. Of course, they were grand plans that
would take months to execute. I wanted to remove the entire lawn and make the
backyard our own little suburban farm. The project, as I envisioned it, would
require renovation of about 60 percent of the yard, leaving only the outer
perimeter plants and trees.

To my amazement and surprise, just like Brilliant Daughter
took over the kitchen and handled feeding the family, Butcher Son stepped in and
made my vision a reality. He rallied the troops and rented a sod cutter and
took out the whole back lawn. Then he rented a stump grinder and got rid of a
huge unsightly tree stump and much of its oversized roots. He took out old
bushes and shrubs, and made what seemed like a million dump runs. After
rototilling and amending the soil, he provided me with a blank slate to work
from.

I provided him with my design and he found the person to do
it, securing prices, setting appointments and supervising the build. For two
days, his friend Refugio came and measured, sawed, bolted and capped. He placed
paper around the inner sides and stapled in chicken wire to keep the critters
from burrowing up.

Once the gorgeous raised beds were built and I ordered the
12 yards of soil, he almost single-handedly (with a wee bit of help from Mr. B
and I, and his trusty sidekick Lauren) trucked all that dirt into the back
yard, one large garbage bin at a time. For hours he labored filling the cans,
trucking them back, dumping them and then starting all over again.

Needless to say when all was said and I done I was in tears.
It was such a labor of love, designed to provide me with a happy place. Our
garden last year was a bit sparse and some things never really took off. Part
of that was the lack of time we could devote to it, part of it was me learning
what would grown in the more shaded beds.

This year I am trying to plant more carefully, more
intensively. Although it won’t be a square-foot garden, and I am still a bit
hesitant to cram too much in, I think we will have some good crops and be able
to do some canning.

Tomorrow, Butcher Son will rent a rototiller and turn the
soil in the part of the garden that is not raised, where we plant tomatillos,
tomatoes and peppers. I’ll have four kinds of tomatoes going in this year: San
Marzano, Roma, Tomande (an heirloom plant), and Big Mama, which is a variety of
paste tomato, plus 3 tomatillo plants. And this year I am confining the peppers
to jalapeno and poblano. Also planted this year are:

Snap peas

Jewel-toned beets

Purple pole and rattlesnake beans

Kale

Zucchini

Lemon cucumber

Japanese eggplant

Lettuce (Rouge and Farmer’s Market blend)

Basil

Parsely

Cilantro

Dill

Oregano

Tarragon

Chives, rosemary and thyme planted last year

I’ve got a bit of room left, so I am hunting around for just
the right thing. Any suggestions?

About Me

I live the life of a typical soccer mom in the suburbs with my husband, three children, and two cats. Working for a travel publisher for 12 years, I began visiting destinations through food, rather than by airplane. I learned about Thailand, India, Spain, and a dozen other countries through their cuisines. And that food remains a staple in my kitchen. My children grew up on curries, Provencal lamb dishes, moles, and the occasional meatloaf (on request). I am now taking the love of food farther afield and venturing into foreign lands, incorporating it into every travel destination I can get to, be it Erie, Pennsylvania or Taipei, Taiwan. Those of us in suburbia need to break out of the roast chicken, barbequed ribs, pork chop mentality and spice up our kitchens with the food of the world. We need to leave the canned veggies, packaged cookies, and oversweet jams on the shelves, and dig into the garden and flour bag and treat our families and ourselves to something better. As I continue to learn, I will share, and maybe someone will take the step towards a tagine or a brulee, and know that it doesn’t have to be complicated, and that the end result speaks for itself.